|Large banana, halved and cut into ½ inch pieces||1|
|Fresh or frozen cranberries||¾ cup|
|Optional: low-fat whipped topping, fat-free sour cream, or low-fat frozen yogurt||¼ cup|
- Combine all ingredients in a large nonstick skillet.
- Cook on medium-high heat just until cranberries begin to soften, stirring occasionally.
- Remove from heat. Cool slightly.
- Spoon into bowls and top with low-fat whipped topping, fat-free sour cream or low-fat frozen yogurt, if desired.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Produce for Better Health
|Serving Size||½ of recipe|
|Calories from Fat||15|
|Saturated Fat||0 g|
|Dietary Fiber||6 g|
|Vitamin A||2% DV|
|Vitamin C||20% DV|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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